WILMINGTON, NC (WWAY) — Who wants to spend the Super Bowl in the kitchen? Hosting a party should be fun for the hostess, as well as the guests. Chef Alicia Ross joined Good Morning Carolina anchor Ashley Jacobs on set to show her how easy it is to create an impressive Baked Potato Bar for guests. Everyone can top of their skins with their favorite garnish.
Best part? You can make the potato skins and chili a day prior to the game; dice toppings before guests arrive and then sit back and watch the game!
Check out the full interview and see the recipe.
Chili-Topped Potato Skins
SERVES 6 – START TO FINISH: 15 minutes
Skins from 6 baked potatoes (12 halves)*
3/4 pound ground beef, fresh or frozen
1 teaspoon vegetable oil
1 cup chopped onion
1 can (15 ounces) kidney beans
1 jar (16 ounces) Mexican picante sauce, mild or hot
1 tablespoon chili powder
1 teaspoon bottled minced garlic
6 tablespoons shredded Cheddar cheese, or more to taste
Sour cream to taste, optional
Turn on the oven to 400 degrees F.
Place potato skins on a baking sheet, and bake, uncovered, just until heated through (or until chili is finished).
Meanwhile, if beef is frozen, run hot water over it to remove any packaging. Place on a microwave-safe plate, and microwave 3 minutes, uncovered on high, to begin defrosting.
Heat oil over medium heat in an extra-deep, 12-inch skillet that has a lid. Peel and coarsely chop onion, adding to skillet as you chop. Add beef and raise heat to high. Cook, turning and breaking up meat and stirring from time to time, until crumbled and browned, about 5 minutes.
While the beef browns, rinse and drain beans, and set aside. When beef is no longer pink, drain accumulated fat from skillet if necessary. Reduce heat to medium. Add picante sauce, beans, chili powder, and garlic. Stir well. Cook until heated through, 3 to 5 minutes.
Remove potato skins from oven. To serve, place 2 potato skins on each plate, and top with chili. Sprinkle with 1 tablespoon cheese (or to taste). Garnish with sour cream, if desired.
* Cooking Notes
Potato skins should have roughly 1/2 inch flesh still attached.